6 Mission® Burrito Size Flour Tortillas
10 oz. boneless, skinless Chicken Breast
14 oz. can Black Beans
3 oz. Papaya diced
1 cup White Rice cooked
3 cups Salsa medium hot
4 oz. shredded, mild Cheddar Cheese
1 bunch Cilantro fresh
4 Tbsps. Vegetable Oil
1 tsp. Garlic fresh ground
1/4 tsp. Cumin ground
1/4 tsp. Salt
1-1/2 cup Vegetable Oil
Recipe Instructions:
1. Heat 4 tablespoons of vegetable oil in nonstick skillet; cook chicken until golden brown. Add garlic and cook an additional minute. Let cook for five minutes. Dice chicken into small pieces. Add rest of ingredients, except tortillas, 2 cups salsa and the cilantro. Set aside.
2. Place 6-7 oz. (3/4 cup) of mixture into middle of one flour tortilla. Roll and secure tortilla with a toothpick. Roll remaining tortillas and set aside.
3. Heat 1/2 cup vegetable oil in skillet. Fry rolled tortillas until brown on both sides.
4. Puree rest of salsa in a blender with 1/2 cup of water. Season with salt to taste. Heat salsa and pour over tortillas. Garnish with chopped cilantro and serve.
Enjoy this delicioious Yucatan chicken Mexican recipe!
